Elevate your bread making skills by making this Kamut flour bread recipe that uses an age-old Italian biga to make the lightest most delicious bread ever.
When it comes to bread making there are several techniques to use when needing your dough to rise. I’ve shown you how to make a sourdough starter (levain) from scratch and then I’ve used in a Spelt Flour bread recipe and a Graham Flour rustic wheat bread recipe. For this Kamut bread recipe, I’m going to be using something called a Biga which is an Italian pre-fermentation method to help break down the gluten and provide tons of delicious flavor. Kamut is not gluten-free.
Preferments: The process of using a small amount of commercial yeast mixed with 30% to 80% of the total flour and water in the bread recipe and letting it rest from 10 to 24 hours to ferment. It adds acidity, flavor and a shorter first rise when resting.
Amazon.com: Doves Farm Organic Wholemeal Kamut Khorasan Bread Flour
Kamut flour is a relative to modern-day wheat and seriously the most amazing flour to add to any baked good. Bob’s Red Mill Kamut is very finely ground and for comparison I would say it’s pretty dang close to an Italian 00 flour. That’s right, Kamut flour is insane for making pasta and bread, which is why I used it in this recipe.
Kamut brand Khorasan wheat was said to be found in Egyptian tombs. A man from the US received some of this wheat and eventually brought it back to the states where most of it is currently grown and harvested in the central north part of the US.
Biga is a common Italian pre-ferment where you take roughly 50% of the total flour and about 40% to 45% of the total water and mix it together with a very small amount of yeast. You then cover it and let it sit at room temperature for 10 to 24 hours. The longer a biga recipe sits, the more intense the flavor it provides.
Kamut Flour Bread Recipe With Biga
A biga is usually good to go once it triples in size. It will have a slightly domed top to it and will have some air bubbles running through it once it is ready to be used. Biga’s are commonly used in bread that is light and fluffy like focaccia and ciabatta.
Serving: 20 g Calories: 1872 kcal Carbohydrates: 382 g Protein: 63 g Fat: 10 g Saturated Fat: 2 g Sodium: 4890 mg Potassium: 1148 mg Fiber: 23 g Sugar: 4 g Calcium: 124 mg Iron: 11.5 mgKamut wheat is known for its smooth buttery flavor and golden color. It was brought to Montana from Egypt in the mid-1900s and is believed to be originally from Iran. Related to durum wheat, Kamut berries are much larger but have a similar golden shade and protein level that can be higher than conventional wheat but results in less gluten strength for bread making.
In 2017 I wrote a trio of Kamut recipes in this post. I used different percentages of whole grain Kamut flour with bread flour: 20%, 40%, and 93%. The third loaf was shy of 100% because my sourdough starter was fed all purpose flour. That mostly whole grain Kamut bread (below) was quite flat but had a beautiful, well-aerated gold crumb. Ever since then, I’ve wondered if I could make this bread a bit taller if I lowered the hydration of the dough and fermented it less. I remember when I shaped this dough, it was loose and very fermented, almost like a thick sourdough starter.
How To Make Kamut® Sandwich Bread
Four years and many bread projects later, I finally got back to this question. I dropped the total hydration of the dough by 5 percentage points and I only fermented the dough to about 1/3 expansion during the bulk fermentation. The results were indeed taller but with a slightly more closed crumb, which was to be expected due to both the hydration change and the inclusion of rye flour (more on that below).
Some additional changes to the recipe and process included using a clay batard baker, home-milling the Kamut flour, and using a lot of fast fermenting whole grain rye sourdough starter.
I’ve been experimenting with rye sourdough starter lately, so I have an abundance of it and I wanted to taste the combination of the fruity rye starter and Kamut flour. Here are instructions for converting your starter to rye or any other flour e.g. Kamut flour. But you can also make this recipe with whatever starter you have on hand.
Seeded Kamut & Spelt Sourdough
Kamut wheat flour and aromatic rye sourdough starter make up this quick and delicious whole grain sourdough bread. Keeping the hydration low, limiting the fermentation, and chilling the dough before baking allow for a relatively tall bread given the low gluten strength of the dough. The result is a flavorful bread that's great for toasts, dipping, and sandwiches.
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.Have you heard of kamut flour? What about khorasan wheat? If so and you are here looking for a surefire amazing kamut bread, you are in the right place! I have been working hard at home creating recipes similar to my original bread recipes using kamut flour with amazing results.
As my son says “this bread is even better than your original wheat bread” and I take that as a win. I want to share with you my new bread recipe using kamut flour! Lets call it Kamut bread!
Wholemeal Khorasan And White 50 50 Bread Machine Loaf
If you are new to Kamut or khorasan wheat, it is an ancient grain that is similar to modern wheat but very different in so many ways. This ancient wheat has so many health benefits and is better for you than regular wheat. It has a buttery flavor, and also a nutty flavor that gives the bread an amazing finished product.
Kamut wheat has a higher protein content and less wheat gluten than modern-day wheat. It is organic and has tons of vitamins and minerals as well.
If you want to learn more about whole grain Kamut, its history, benefits and nutrition information, make sure to check this post out here. It is a complete guide to Kamut.
Kamut® (khorasan) Sourdough Bread
I learned about Kamut years ago, when I was purchasing grains in bulk. We also purchase Spelt at the same time and had used that for years in my wheat bread recipe in combination with my whole wheat flour. It was only recently that I really dove into it because of my own health issues. Learning that I have a gluten intolerance was a kick in the shins. I have learned so much over the past 8 months and have made huge strides to owning my health.
This type of wheat has tons of essential amino acids, has a high protein content and less gluten than regular whole grain flour. It also makes the most delicious bread. This ancient grain has been rumored to have been found in Egyptian tombs! It has a long history from ancient times until now and we are still learning of its health benefits through ongoing research.
Organic kamut flour can be used for just about anything you use traditional or conventional wheat flour or white flour. One cup of Kamut flour/ khorasan wheat is close (but slightly less)than the same amount you would use of traditional flour if you are replacing it.
Spelt Or Kamut Bread From How To Make Bread & Winner!
I have found that I use considerably less Kamut than of common wheat flour. For example, I use about 4-5 cups of white Kamut flour instead of about 6-7 cups of regular wheat flour.
You can use the kamut berries in cold pasta salads or a warm pasta dish. Use kamut for breakfast cereals instead of oats. You cam also use them in stir fry or in stews and soups. How about making a simple kamut side dish to go with fish, chicken or red meat?
You can make cookies, bread, flatbread, and other delicious baked goods with this organic kamut grain flour. Today I want to share my kamut bread recipe, which according to my son, it better than any of my other breads! It makes delicious toast and is so soft and buttery.
Easy To Make Zucchini Bread
This kamut bread recipe is made using organic white kamut flour. If you have a favorite recipe you want to try this great flour with, simply replace the flours, but hold back on the kamut flour. Cut back from 1-2 cups and then you can always add a bit more if needed. It is pretty much impossible to fix dough once it has too much flour.
One thing I have noticed with this ancient grain flour is that it needs to be kneaded a bit more than regular flour might and I have found my dough to tear if it has not been kneaded enough. From my experience this is the only
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